Roasted Spiced Butternut Squash and Chickpeas with Herby Whipped Feta
Spiced roasted butternut squash and crispy chickpeas served over a herby green whipped feta and topped with pomegranate. An easy side or appetizer for fall and Thanksgiving, with a dip you can make a day ahead.
Servings: 6
Ingredients
Squash and chickpeas
- 1 butternut squash about 2 lbs, peeled and cut into chunks
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 1 can chickpeas 15 oz
- 1 tbsp olive oil
- 1 tsp seven spice
Green whipped feta
- 4 oz feta not crumbled
- ½ cup Greek yogurt plain yogurt works too
- ¼ cup dill
- ¼ cup parsley
- ¼ cup mint
- 2 cloves garlic
- 1/2 lemon juice of
- 2 tbsp olive oil
Topping
- ½ cup pomegranate seeds optional
Instructions
- Preheat the oven to 425°F.
- Toss the butternut squash with 2 tbsp olive oil, smoked paprika, cumin, coriander, and turmeric. Spread it on a baking sheet in a single layer. Roast the squash for 30 minutes.
- Drain the chickpeas, then spread them on paper towels on a separate baking sheet to dry.
- Toss the chickpeas with 1 tbsp olive oil and seven spice. Add them to the squash pan, mix, and roast for 20 more minutes.
- meanwhile, add the feta, yogurt, dill, parsley, mint, garlic, lemon juice, and olive oil to a food processor and blend until smooth.
- Spread the whipped feta on a platter. Top with the squash and chickpeas, then sprinkle with pomegranate seeds if using.
Notes
- No salt needed: The feta is salty enough to season the whole dish.
- Feta: Use a block, not crumbled. Crumbled feta is drier and won't whip as creamy.
- Yogurt: Greek or plain yogurt both work. Plain yogurt gives a smoother, looser whipped feta.
- Make ahead: The whipped feta keeps in the fridge for up to a day. If it's too thick, add a little more yogurt or a splash of water.
- Swaps: Acorn or delicata squash work in place of butternut. Roast them according to their own recipes and add the chickpeas when 20 minutes are left.
- Leftovers: Store the squash and the whipped feta separately. Plate only what will be eaten and refill as needed.
Nutrition
Calories: 242kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 588mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14080IU | Vitamin C: 38mg | Calcium: 195mg | Iron: 2mg